Belma Trials: Saison #1

Belma Hops from HopsDirect

The introduction of a new hop is a very expensive endeavor. Years of trials, growing qualities and finally flavor contributions.  This year HopsDirect announced a new hop variety, Belma.  The price point was impossible to beat, so I picked up a couple pounds to play with.

HopsDirect has even created a Facebook page where you can write your own experiences with the hops.  It states:

History brings a new hop to town. In 1894, just northeast of Mabton, Washington was a small community named Belma. At the time it adorned only a post office and one store, but changes to the community in 1909 moved the post office to Mabton. T.W. Howell, a Mabton realtor, was responsible for the name Belma, as it stems from his mother’s favorite song, Sweet Belle Mahone. The romantic lyrics describe a man’s journey aboard a sailing ship after the death of his lifelong lover and best friend. When Mrs. Howell sang this favorite tune, she combined Bell with the first syllable of Mahone, creating Belma and it forever stuck with T.W. Howell. Such a sentimental history to a name which suits our new hop perfectly; Fall in love with Belma just as we have here at Puterbaugh Farms.

For this recipe I wanted to create something that would expose the hops but not making them dominate.  I think a Saison is a good choice for a couple of reasons.  First, I know this yeast well.  Having brewed 5 recipes with this yeast over the last year.  Second, most reports have this hop being very subdued for the high alpha acid levels it contains.   Belma is known for its subdued melon, strawberry and spicyness so a Saison might be a good choice. 

BlackSwan Honeycomb Wood inserts

In the last issue of Zymurgy they talked about wood aging.  In this article they mentioned BlackSwan's HoneyComb as an alternative to traditional cubes and chips.  Since this story, my website has gotten more search SEO referrals about this topic.  Meaning, people love wood aging in homebrew's. 

I am working on a more subjective post on the flavor differences observed in my base pale ale over the last 3 months of aging.  Since that is not complete, I wanted to give a run down of the flavors associated in the 5 batches of homebrew I've used them in so far and my brewing notes to date.

Honeycombs are really easy to use.  They come in a standard 5" lengths.  They are cut 3/4" wide on each side.  I've found that they fit in all my carboys but one glass 3 gallon size.  On the 1 gallon carboys they are a tight fit, but fit in and out without to much trouble. 

As you can see above they have a much greater surface area than the normal cubes.  After listening to the Brewing Network's Sunday Session with Shea Comfort talk about Oak aging I have a new found respect for oak fermentation's, aging and blending.  The major topic of the show was that these wood varietals have major impacts on the final flavor of the beer that can be exposed during fermentation's and aging.

Here is what BlackSwan has to say about the flavor additions during the brewing process.

Personally, I've only ordered Red and White American Oak.  I ordered 5 of each for testing and small batch brewing.  I've cut the 5" lengths down to 1" sample cubes for my 1 gallon sour projects.  As of today I've used about 10, 1" cuts in sour dreg beers.  Most of them where added 24 to 36 hours after the active fermentation.

For the 5 gallon batches, I've only really tested the red oak in my Old Glory IPA recipe.  (I've used it for test 5 gallon batches on others, just not continually repeated.)  I am adding the oak 10 to 12 hours after pitching the yeast.  Remember this is added to the wort after a big healthy starter.  I wouldn't recommend adding the honeycomb to the wort without a healthy starter going.  I used the honeycombs tied onto a fishing line with a stainless nut as a weight.  For contact time on my IPA I keep it short, only about 3 days.  I feel this adds enough components on this beer without overpowering it. 

Test fitting the honeycomb in my 6.5G carboy

Simple, yet beautiful.....

For pricing, this is what really surprises me about BlackSwan, they are cheap.  I've worked with Heidi and she is very helpful with the ordering process.  Just a note, they do not accept Credit Cards or payment over the phone as of last March.  I mailed a check the old fashioned way.  A very trusting company to work with, they mailed my Honeycombs before getting my check.

Prices may of changed, not responsible for accurate pricing.

I am still in the testing faze of this new product, but I like what I see.  For the price, I think it would be beneficial to call up BlackSwan and order a couple to play around with.  Their contact information is:

Heidi Karasch
Black Swan Cooperage, LLC
1605 Commerce Ave. S.
Park Rapids, MN 56470
Mailing:
PO Box 217
Osage, MN 56570
Cell 320.266.5981
Office 218.237.2020
Fax 218.237.2024

www.blackswanbarrels.com

In addition, Jeff over at Bikes, Beer and Adventure started his "Great Wood Aging Experiment" I don't know how the results are panning out yet but it is some more information on the subject.  As time goes on and more information is gathered I will update this post with the appropriate links to this or another homebrew blog. 

1st Post on BlackSwan Honeycombs

Old Glory #2 Tasting Notes W/HoneyComb added.

Raven Black IPA Brewing Recipe and Notes 

Farmer Bitch, Flanders Red Ale (Extended aging) 

Also search "Dreg Series" on this site for more 1 gallon sour brew sessions with the smaller Honeycombs added.

Black Swan Cooperage added this link to their Facebook page!!